Pie number three… AKA the pie that almost never was.
I decided to make yet another pie while I was out walking the trail that runs behind our house last Sunday. I do my best thinking out in the fresh air, and it also builds an appetite. We were going to be heading out the door in three hours, should I really be making another pie? “Yes”, my stomach answered loudly!
Because time was an issue, I used the other pie crust recipe in my arsenal, a no-roll pie crust. I use this quickie mainly when I make quiche, but it is perfect is a super sweet pie such as this one. I prepped the crust and the filling, popped it in the oven and within minutes SMOKE! I had used an 8″ tin pie plate which was a bit too small for the job and when the filling started to melt down it overflowed. Like a chocolate chip volcano, buttery lava flowed all over the racks and the bottom of the oven. Frig. I threw a baking sheet lined with parchment on the bottom rack (note to self, do this first next time) and about 10 minutes later I had some tasty cookie lava to munch on. I decided to let the pie finish cooking, but was pretty sure it was a goner.
It looked like a giant cookie when it came out of the oven, not a trace of pastry to be seen. It smelled delicious however, so it got wrapped in foil and taken for the trip to dinner anyway. It was still so good, actually it was Hubby’s favorite of the three (he is a major Chocoholic). This pie tastes like a big, chewy chocolate chip cookie and I’ve made it with almonds, walnuts and pecans with success. None of them were that pretty mind you, but they were all uber tasty!
1 9″ pie crust (I used my no-roll crust, see below)